Ingredients
✓ 3 large eggs
✓ 1 tablespoon fish sauce
✓ 1/4 teaspoon white pepper
✓ 2 tablespoons green onions or shallots, finely chopped
✓ Cooking oil (vegetable or peanut), enough for shallow frying (about 1/4 to 1/3 cup)
✓ Minced pork or shrimp (about 1/4 cup), finely chopped
✓ Cilantro or Thai basil, chopped (to taste)
✓ Fresh chili or chili flakes (to taste)
✓ Shredded cheese (1/4 cup) for fusion twist
✓ Soy sauce or tamari as fish sauce substitute (for vegetarian version)
Instructions
✓ Whisk the eggs in a bowl until well beaten and frothy.
✓ Mix the fish sauce and white pepper into the egg mixture to blend thoroughly.
✓ Chop the green onions or shallots finely and set aside for later.
✓ Heat a non-stick skillet over medium-high heat and add about 1 tablespoon of oil, swirling it around until evenly coated.
✓ Once hot, pour in the egg mixture and tilt the pan to spread it out evenly.
✓ Add the chopped pork or shrimp to one side of the egg omlette, pressing gently so they adhere but do not break apart.
✓ Wait for the edges of the eggs to set, about 1-2 minutes, then use a spatula to carefully lift and fold the empty side over the filling.
✓ Cook for another minute or two until both sides are golden brown and fully cooked through.
✓ Remove from heat and garnish with chopped cilantro or Thai basil, fresh chili flakes, and shredded cheese if using.
✓ Serve immediately while hot.
Notes
Ensure eggs are at room temperature for best results; use non-stick skillet to avoid sticking.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15